Shrimp and Sausage Creamy Tomato Penne

• 8 oz penne pasta
• 12 oz shrimp, peeled and deveined
• 6 oz Italian sausage, casing removed
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Red pepper flakes to taste

Steps

1. 1 Cook penne according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned.
3. 3 Add shrimp to the skillet, cooking until pink and opaque.
4. 4 Stir in garlic, oregano, and red pepper flakes; cook for 1 minute.
5. 5 Add diced tomatoes and simmer for 5 minutes.
6. 6 Stir in heavy cream and Parmesan; let sauce thicken slightly.
7. 7 Combine sauce with penne; toss to coat.
8. 8 Garnish with fresh basil and serve immediately.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Colander

Variations

• Add spinach or zucchini for extra veggies.
• Substitute chicken sausage for a non-seafood option.

Substitutions

• Use crushed tomatoes if diced aren't available.
• Substitute half-and-half for a lighter cream.

Pairings

• Garlic bread
• Caesar salad
• White wine

Nutrition

Tips

• For extra flavor, toast the garlic in olive oil before adding sausage.
• Add a splash of pasta water if the sauce is too thick.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw in the fridge and reheat gently on the stovetop, stirring in extra cream if needed.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a fresh green salad for a complete meal.

FAQ